The most important chiles in Mexican cooking
The top 3 according to 61 votes from people: Jalapeño · Poblano · Pasilla. (Updated May 29, 2021.)
Fresh and dried: jalapeño, poblano, habanero, guajillo, ancho, pasilla and chipotle, the backbone of salsas and moles.
Automatically translated (original in Español). See the original
Top 18
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1
Jalapeño
Green and fleshy; pickled or in salsas, and smoked-dried it becomes chipotle.
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2
Poblano
Large and mild, used for chiles rellenos and chiles en nogada.
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3
Pasilla
Dried chilaca, black and wrinkled, used in moles and salsas.
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4
Serrano
Small and hot, a staple of salsa verde and pico de gallo.
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5
Guajillo
Dried, red and smooth-skinned; for adobos, pozole and salsas.
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6
Cascabel
Round and dried; its seeds rattle like a bell.
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7
Chilaca
Long and dark, eaten fresh in strips; dried it is the pasilla.
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8
Mulato
A dried poblano variety, almost black, for mole poblano.
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9
Chile de árbol
Thin, red and very hot, for salsas and chili oils.
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10
Chiltepin
Tiny and wild, from northern Mexico; extremely hot.
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11
Ancho
Dried poblano, sweet and fruity, essential in moles.
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12
Habanero
Very hot; the Yucatán peninsula's has a denomination of origin.
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13
Piquin
Small, mostly used dried and ground over fruit and snacks.
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14
Manzano
Thick-fleshed with black seeds; grows in cool highlands.
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15
Chile de agua
Fresh Oaxacan chile, light green, eaten roasted or stuffed.
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16
Morita
Smoked red jalapeño, smaller and fruitier than chipotle meco.
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17
Chipotle
Ripe jalapeño, dried and smoked; canned in adobo it is a classic.
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18
Chilhuacle
Dried Oaxacan chile, key to mole negro.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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Comments (2)
Sin chile guajillo no hay pozole rojo en mi casa
El chiltepín es traicionero, chiquito y te deja llorando